Parsnip Puree: A Silky, Sweet Alternative to Mashed Potatoes
Parsnips don’t get nearly the love they deserve. Peel one, and the aroma hits you right away—spicy, earthy, with a hint of ginger-like warmth that makes you stop and think, Why don’t I cook with these more often? Their naturally sweet, slightly nutty flavor deepens when cooked and absolutely shines when blended into a smooth, luxurious purée.
This isn’t just a side dish—it’s a secret weapon. Parsnip puree makes an elegant base for seared scallops, pan-roasted chicken, or a perfectly grilled steak. It plates like a dream, adds a whisper of sweetness to balance savory mains, and offers a fresh alternative to mashed potatoes or other starches.
Now, if you’re wondering whether this counts as a healthy side—technically, yes! Parsnips are a root vegetable packed with fiber, naturally gluten-free, lower in carbs and calories than potatoes, and boast a low glycemic index. Sounds like a clean-eating win, right?
Well… let’s fix that.
Here, we toss any notions of restraint out the window and go all in with cream, butter, and a splash of milk. The result? A silky-smooth, decadent purée that melts on your tongue and makes any plate feel like it belongs in a fine dining restaurant. Sure, you could make a lighter version—but you clicked on this recipe. So, let’s make it worth every bite.
Whether you’re planning a dinner party or just elevating your weeknight meal, this parsnip purée will impress without a fuss. It’s refined, cozy, and absolutely delicious. Ready to give parsnips the spotlight they deserve?
Let’s Make Parsnip Pureé
Peel, trim the ends and slice or coin them into 1/4″ thick pieces. Whichever you choose, it doesn’t matter. The point is to make the parsnips roughly the same size so they cook evenly
Use enough half and half to cover the parsnips and that’s about 1-1/2 to 2 cups. Simmer until the parsnips are tender and ready to puree – about 12-15 minutes.
Remove and discard the thyme and bay leaf, then strain the parsnips out of the pot and place them into the food processor. Add the butter and a half cup of the half and half with a pinch of salt. Pulse until it’s as smooth as you want, adding more of the half and half if necessary.
Serve with a drizzle of butter on top or plate with an entreé.
Parsnip Puree
Buttered Parsnips Pureed to Silky Smoothness
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb parsnips -trimmed, peeled and sliced or coined
- 2 cups half and half
- 4 garlic cloves – peeled and smashed
- 1 sprig thyme
- 1 bay leaf – optional
- 1 big pinch salt
- 1 pinch ground white pepper
- 1 stick unsalted butter – cubed and room temp
- Chopped chives – optional garnish
Instructions
- Put the parsnips in a pot, season with salt and pepper, cover with half and half and add the garlic, thyme and optional bay leaf
- Use medium heat to bring to a simmer, then cover and lower the heat to low simmer. Cook until tender, stirring occasionally. When the tip of a paring knife easily goes through without resistance they are ready – about 12-15 minutes
- Discard the thyme and bay leaf. Strain the parsnips and put them in the food processor. Add the butter and a half cup of the warm half and half
- Pulse until it blends thoroughly. Taste and adjust salt and pepper if necessary. Add more half and half if necessary to achieve your desired level of puree with a light, loose texture
- Serve in a crock with a drizzle of melted butter, or plate with a dinner entree